Yellow Bell Pepper Coulis

Categories: Sauces

Serves: 4 Servings

Ingredients:

1 ts Margarine
1 tb Chopped shallots
2 Thyme sprigs
1 Garlic clove, crushed
3 c Low-salt chicken broth
2 1/4 c Chopped yellow bell pepper
1/8 ts Salt
1/8 ts Black pepper
1 tb Tarragon vinegar

Instructions:
Melt margarine in a saucepan over medium heat. Add shallots, thyme, and
garlic; saute 2 minutes. Add broth, bell pepper, salt, and black pepper;
bring to a boil, and cook 35 minutes or until reduced to 1 cup. Discard
thyme. Place bell pepper mixture and vinegar in a blender; process until
smooth. Yield: 1 cup.

Per serving: 43 Calories; 1g Fat (15% calories from fat); 9g Protein; 7g
Carbohydrate; 0mg Cholesterol; 469mg Sodium

NOTES : This recipe is featured with CLAUSON'S EGGPLANT GATEAU WITH RED AND
YELLOW BELL PEPPER COULIS, Page 120.

Recipe by: Cooking Light, Sept. 1995, page 121

Posted to MC-Recipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.

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